The original classic grilled cheese sandwich just went south of the border and it has rolled in on a bolillo. Cheese, mushrooms, long green chiles, and of course tequila. After you’ve spiked your ingredients and let them all dance in the pan for awhile set it on a toasted bolillo and delight in this mushroom sensation.

Directions:

Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Stir in mushrooms and sauté for 10 minutes or until tender. Add salt and pepper to taste.

Add the sour cream and chile strips and cook until warm. Completely remove pan from heat. Carefully add tequila. Return to heat and simmer, uncovered, for 1 minute or until most of the tequila has dissipated.

Stir in ¼ cup of the cheese until melted. Set mixture aside.

Preheat a grill pan or panini press.

Split rolls in half and arrange them on a work surface and coat both the inside and the outside of each roll with the remaining butter. Brown the inside of each roll first, layer two slices with the warm mixture, top with remaining shredded cheese and add the other roll half. Grill the sandwiches over moderate heat, turning once until the bread is lightly toasted and the cheese has melted, 5 to 6 minutes.

If using a panini press, close the lid and press down slightly using even pressure. Most sandwiches cook perfectly on a panini press in 2 to 3 minutes.

Garnish with avocado slices, if desired.

The adorable green IMUSA cookware sauté pan pictured above is available at Target, Walmart, and JCPenney. It is also available to order online at Kmart.com.

For more grilled cheese recipes check out the Wisconsin Cheese Talk blog.

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Welcome to Muy Bueno

Hola, I'm Yvette. I was born and raised in El Paso, Texas. Now I'm a Tejana living in Colorado. I share plenty of home-style Mexican recipes served with a side of heartwarming family stories. I feel that food is one of the best ways to tie us to our past, our heritage, and memories. (read more)